Annabel Karmel's Roasted Chicken with Sweet Peppers recipe

The whole family will love this recipe that tastes as good as it looks. (Photography by Martin Poole)

Annabel's Family Cookbook (£20, Ebury Press) is packed with easy but delicious family meals.

Makes 4 portions

Ingredients

500g baby new potatoes

1 red pepper, sliced into large pieces

1 yellow pepper, sliced into large pieces

1 red onion, sliced into wedges

2 tbsp fresh thyme, chopped

3 tbsp olive oil

150ml white wine

100ml chicken stock

4 chicken breasts, skin on

2 cloves garlic, crushed

1 tbsp honey

Method

1 Pre-heat the oven to 220C / 200C Fan / Gas Mark 7.

2 Slice the potatoes in half or into quarters if they are quite large. Put the potatoes into a roasting tin along with the peppers and onions. Drizzle over 2 tbsp of olive oil and 1 tbsp of thyme. Season. Roast for 30 minutes.

3 Mix the remaining oil, honey and thyme with the garlic in a small bowl. Rub over the chicken breasts and under the skin.

4 Pour the wine and stock over the vegetables, then place the chicken on top. Roast for another 25-30 minutes until the chicken is golden and cooked through and the vegetables are tender.

Oh, this roasted chicken is absolutely delicious to eat! I remember when my friends at the bestwritingservicesreviews.com site first made this dish. I was so happy that day, and I almost ate this whole thing by myself.